A German type of noodle that is thicker than spaghetti.
Put salted water in a large pot and bring to a boil as you're preparing the batter.
Add the eggs and flour to a large mixing bowl and stir. Slowly add milk.
Continue to add milk and flour until you reach the desired consistency. You want it to be thicker than pancake batter, but not as thick as cake batter (the thicker the batter, the thicker the noodles will be).
Once it's the desired consistency and the water is boiling, put the batter into a spaetzel press and push it into the boiling water. Dip a knife into the boiling water and run it along the bottom of the press to cut off the strands.
As soon as the spaetzel floats, it is done and can be skimmed off with a hand strainer.
Repeat the process of filling the spaetzel press, pressing it into the water, cutting it off with a knife, and skimming it when it floats.
Serve
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (164g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 204 | ||
Calories from Fat: 18 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 6.1mg | 2 % | |
Sodium 116mg | 4 % | |
Potassium 227.1mg | 6 % | |
Total Carbohydrate 37.4g | 11 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 36.3g | ||
Protein 8.3g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 204
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